I am pitmaster of CapersQ Competition BBQ Team. Originally from Cape Breton Nova Scotia where all teams are called the Capers from what ever sport. Enjoy foods of all types, like to grill, smoke, and if need be boil. A jigs dinner is a good thing.
Looking forward to absorbing the knowledge and if I can share some of mine.
Best of luck to the site and your new partnership.
Just starting to warm up here, so have not been doing any BBQ. Lots if other things to cook in the winter. A couple of weeks ago it was -25°C so coming out if the deep freeze. Was thinking my first cook will be pork shoulder. Then I will vac seal in 8 oz portions and freeze, then heat up in boiling water when I want pulled pork. Just my daughter & I. Good stuff to have ready in a few minutes.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
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